Bihari Chane Ki Chutney | Manisha Tiwari

Here’s a simple recipe for Bihari Chane Ki Chutney, a tangy and flavorsome chutney made with black chickpeas or kaale chane, along with a few essential ingredients. This popular condiment is a key part of Bihari cuisine, often served as a dip or a side dish with a variety of snacks or meals. Bihari cuisine, known for its rustic and flavorsome recipes, is also nutritionally rich. Traditionally, all chutneys were made on a ‘sil batta’ or grindstone, but with time, mixer grinders have become the norm.

My personal connection with this dish is tied to my summer vacation memories, particularly those spent at my grandparents’ house. The anticipation of meeting and dining with all my cousins was something I cherished. It was during these summer vacations when families would gather at ancestral homes, enjoying these traditional dishes together. Recipes and techniques were passed down from one generation to the next, adding to the warmth of these family gatherings. Meals were communal affairs, with all the family members sitting together on the floor or a ‘piidha‘ (wooden sitout), engaging in shared food and conversation.

Bihari Chane Ki Chutney

Method:

1. Begin by soaking 1 cup of black chickpeas overnight.
2. The next morning, once the chickpeas have properly soaked, rinse them with clean water.
3. In a blender, combine the soaked chickpeas, garlic cloves, green chilli, dry red chilli, and salt.
4. Blend the mixture until it forms a coarse paste.
5. Add the lemon juice to the paste and blend again for a few seconds.
6. Transfer the chutney to a bowl and mix well with mustard oil.
7. Your Bihari Chane Ki Chutney is ready to be served! Enjoy this flavorful condiment with your lunch and dinner meals.

Watch this recipe here – Chane Ki Chutney

Manisha Tiwari is a food blogger whose culinary adventures stem from her rich life experiences. Having lived in various locations due to her father’s transferable job, each place she resided in has left an indelible mark on her and feels like home. Yet, her roots in Bihari cuisine run deep, reflecting not only in her cooking but also echoing through her very genes and soul.

While her formal education is an MBA in HR and Marketing, her interests lie predominantly in the realm of creativity, be it DIY projects, reading, craftwork, or curating recipes. Her passion for diving deep into regional recipes is clearly visible on her blog, an activity that gratifies her creative hunger.

Her grandfather’s legacy, now evidently being passed down to her son, played a pivotal role in her food journey. She started cooking at a very young age, and although her entry into the blogging world was unexpected and uncharted, she has learned, explored, and continues to do so.

Manisha is unceasingly delving into the gastronomic scene, sharing her experiences. She believes food is not solely about taste, but also about the stories and traditions it embodies. Hence, she loves unveiling the cultural significance of each dish to her audience. Be it an original recipe she’s concocted or an undiscovered treasure she’s stumbled upon.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}